Mixed Vegetable Pickles Recipes

EASY PICKLED VEGETABLES

Easy Pickled Vegetables image

This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas

Provided by Taste of Home

Time 4h35m

Yield 6 pints.

Number Of Ingredients 12

Ingredients

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

Steps:

Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

MIXED VEGETABLE PICKLES

Mixed Vegetable Pickles image

These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 4 half pints

Number Of Ingredients 12

Ingredients

1/4 head cauliflower, broken into florets
2 carrots, peeled,thinly sliced
2 sprigs fresh dill
2 sprigs cilantro
6 cloves garlic, quartered
2 serrano chilies, quartered lengthwise
1 habanero pepper, halved
1 quart white wine vinegar
4 teaspoons sea salt
2 teaspoons dry mustard
2 teaspoons ground cumin
1 teaspoon turmeric

Steps:

Arrange cauliflower and carrots in four half-pint canning jars; set aside.
Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
Turn off heat; let steep 5 minutes.
Pour mixture over the vegetables to cover.
Cover jars tightly; cool to room temperature, about 1 hour.
Refrigerate at least three days before serving.

MIXED PICKLES

Mixed pickles image

Making your own pickles is easy and is a great way to use up leftover vegetables in your fridge. They're also great for your health and last up to 3 months. The vegetables I've used are just a guide, you can use whichever vegetables or herbs you wish.

Provided by em_macaussie

Time 13m

Yield Makes 500g approx

Number Of Ingredients 30

Ingredients

Half a cucumber
1 carrot
2 mixed baby peppers
1/2 a red onion
2 radishes
Half a cucumber
1 carrot
2 mixed baby peppers
1/2 a red onion
2 radishes
1 1/2 cup extra virgin olive oil
1 sprig rosemary
2 bay leaves
1 small red chilli
2 cloves garlic
3 large slices lemon peel
Half a cucumber
1 carrot
2 mixed baby peppers
1/2 a red onion
2 radishes
1 1/2 cup extra virgin olive oil
1 sprig rosemary
2 bay leaves
1 small red chilli
2 cloves garlic
3 large slices lemon peel
2 cups white wine vinegar
2 tsp salt
2 cups water

Steps:

In a large bowl stir together all of the marinade ingredients. Add all the pickling ingredients to a large pot and bring to the boil. While the mixture is heating, slice the vegetables into bite sized pieces, usually circles for the cucumbers, radishes and carrots and length ways for the other vegetables. You want the pickling ingredients to be able to penetrate the vegetables so you don't want them to be too thick.
Add the vegetables to the boiling pickling mixture for three minutes before straining. Make sure while they're in the water that they are submerged, push them down with a spoon if necessary.
Add the hot vegetables to the marinade and mix it all together. Whilst still hot, spoon into sterilised jars and cover with the marinade. If the marinade doesn't fully cover the vegetables, pour over additional olive oil. Ideally wait a couple of weeks so the marinade can infuse. These will keep for up to three months in the cupboard and one week in the fridge after opening.

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